Cut three cooked large intestines into sections (after cleaning, put them in a boiling water pot and add onion ginger wine to cook them first), cut them into 3 cm long sections, blanch them in a boiling water pot, remove them and drain them.

Second step

Heat the wok, pour in lard, when it is 70% hot, put the large intestine in the wok and fry until it turns red, and take it out. Leave 25g of oil in the pot, add onion, ginger and minced garlic, stir-fry until fragrant, cook vinegar, add soy sauce, sugar, clear soup, refined salt and Shaoxing wine, stir-fry the large intestine quickly, move to low heat, and when the soup is tight, add pepper noodles, cinnamon noodles and Amomum villosum noodles (called powder in the south), pour pepper oil, and mix well, then serve.